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These Spicy Sriracha Shrimp Tacos are easy to make, have a little kick and are so fun for summer! They incorporate all my favorite elements of a good taco โ a little slaw, shrimp, chunky guacamole and some sriracha sauce. Addicting!
This post is sponsored by Sutter Home for their #SweetOnSpice campaign, but all opinions are my own.
I canโt even tell you how much fun I had making (and eating) these tacos. Even though they have a few different elements, they come together easily and quickly.
First, combine all the spices for the lightly spicy shrimp and set them aside to marinate a bit while you make the toppings.
For the toppings, we start with a cilantro slaw. I LOVE slaw on shrimp and fish tacos. This slaw is full of lime juice and cilantro that makes it perfect for tacos. I used a combo of coleslaw and cabbage, but feel free to use the mix you prefer.
Next is the jalapeรฑo guacamole. MY GOODNESS! I literally wanted to just eat it with a spoon โ and so did the hubs. The chunky avocado with the onion, cilantro, lime juice, garlic and jalapeรฑos for a kick?! To die for.
And then of course thereโs the sauce. Sriracha all the way. If you arenโt familiar with sriracha, itโs basically a fancy hot sauce. Way better than hot sauce because itโs fancy. ๐ You can make the sauce as spicy as you want just by adding more or less of the sriracha. For me, more was better. You know I like my flavors strong and I also like them a bit spicy.
Not to mention that the spicy pairs SO perfectly with the sweet Sutter Home White Zinfandel. Did you know Sutter Home was the first to make a white zinfandel? They were also the first to make single serve wine bottles, which is only the BEST INVENTION EVER! Clearly their wine game is on point.
If you know me, you know I like things sweet. The Sutter Home White Zinfandael is medium sweet wine with delicious hints of strawberry and melon. I often drink Moscato (which would also pair well with these tacos), but the white zinfandel was perfect for the hubs and I to share. I like sweet, he prefers a little more dry. We both agreed this wine was a happy medium that we could share and both enjoy. Plus, sweet wine and spicy tacos make me a happy woman.
You guys the final tacos were SO good! Seriously all my favorite things in one taco. I never need to order tacos out again. And with the white zinfandel, Iโm a happy camper. This meal will clearly be in regular rotation for us. I even doubled up on the guacamole, because we ate what was left with chips. Can it be Taco Tuesday everyday?
More Recipes to Try
- Baked Buffalo Chicken Sliders
- Arizona Chicken Pasta
- Shrimp and Crab Nachos
- Tater Tot Hotdish
- Easy Mexican Chicken Casserole
Spicy Sriracha Shrimp Tacos
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 6 Tacos
- Category: Dinner
- Method: Stove
- Cuisine: American
Description
These Spicy Sriracha Shrimp Tacos are easy to make, have a little kick and are so fun for summer! They incorporate all my favorite elements of a good taco โ a little slaw, shrimp, chunky guacamole and some sriracha sauce. Addicting!
Ingredients
SHRIMP
- 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
- 1 clove garlic, minced
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 2 tbsp olive oil, divided
- 1 tbsp fresh lime juice
CILANTRO LIME SLAW
- 2 cups coleslaw/cabbage mix
- ยผ cup sour cream
- 2 tbsp finely chopped cilantro
- 1 tbsp fresh lime juice
- 1 clove garlic, minced
- Salt and pepper
SRIRACHA SAUCE
- 1/4 cup sour cream
- 1 tbsp sriracha
JALAPENO GUACAMOLE
- 1 avocado, diced
- 1/4 cup finely chopped red onion
- 3 tbsp cilantro
- 1/2 jalapeno, seeded and diced
- 2 tbsp lime juice
- 1 clove garlic, minced
- Salt
ADDITIONAL
- 6 small corn or flour tortillas
- Feta cheese, crumbled
Instructions
1. To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
3. In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
4. To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
5. To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
6. Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. Turn halfway through cooking. When finished cooking, remove from heat.
7. To assemble the tacos, spoon some slaw into the tortillas. Top with 5-6 shrimp, some guacamole and sriracha sauce. Finish off the tacos with a little feta cheese. Serve with Sutter Home White Zinfandel wine (recommended).
Nutrition
- Serving Size: 1 Taco
- Calories: 285
- Sugar: 2.2 g
- Sodium: 413.3 mg
- Fat: 14.8 g
- Carbohydrates: 20 g
- Protein: 20.9 g
- Cholesterol: 139.5 mg
Enjoy!
Super recipe. I made the shrimp just as you suggested and it was terrific. I wanted a slightly sweeter cole slaw to balance the heat (since I love sriracha), so instead of the lime juice, I used Key Lime Balsamic vinegar that I got in an olive oil store that made a perfect complement. Thanks for the wonderful recipe.
Iโm so glad you enjoyed them!
I just made these Shrimp Tacos and it was delicious! Thanks for sharing the recipe; I will definitely be making them again/
Iโm so glad you enjoyed them!
Loved the taste of this recipe!
My husband bought frozen cooked shrimp. Would I be able to use it? Do you think it would turn out? I realize raw shrimp would be better, but I donโt know what to do with the shrimp he bought.
That would be fine. I would just toss them in the same spices and warm them in a pan. You just wonโt need to cook them as long to make sure theyโre fully cooked.
OMG. These were so good!
These came out amazing!! I was looking for a recipe similar to this with a sriracha sauce for tacos and had all the ingredients. Iโm a newbie cook so excited that it came out well.
Hi if your husband doesnโt like sour cream try refrigerated Ranch Dressing .Works wonders.
These were my favorite RARE combination in a recipe: easy AND delicious! Sooooo good! Will definitely be in my permanent rotation!!!
So glad you enjoyed them!
Made these tonight with shrimp from the freezer! I loved the flavors together! My hubby isnโt a big fan of sour cream, so I didnโt know how the sour cream in the slaw would go over, but we both liked it! It took me a little longer to prep everything because my shrimp were frozen, not peeled or deveined. Next time I will buy peeled and deveined shrimp to save time. I also used fresh limes for the juiceโฆso that took longer. Thanks for a delicious recipeโฆwe will make these again! ๐ค
So glad you enjoyed them!
Hey Lindsay! I made these for our last taco Tuesday and it was amazing ๐ Added it to my recipe box! Canโt wait to have these again! Congrats on the new baby, by the way!
These are AMAZING!!! VERY EASY TO MAKE!!
Iโm so glad you enjoyed them!
I made these about a week ago and they were very tasty. The guacamole and sriracha sauce were both very delicious!
I made these for my family the other night and the only substitution I had to use was non dairy sour cream as my son is dairy free. The y were AMAZING!!! My son and hubby told me to double or triple the recipe next time. Thanks for a great recipe!
Thatโs awesome! Iโm so glad you all enjoyed!
These tacos have my name written ALL OVER THEM!!!!!!
I made these last night and they were AMAZING. I did 2 lbs of shrimp and doubled the marinade, but did all else by the recipe. next time Iโll double the coleslaw b/c we ran out. A great dish, one of the best taco recipes Iโve made!
So glad you enjoyed them!